Last weekend and this weekend I made the amazingly easy thin crust pizza dough from food52 and grilled it.

I love this recipe because although it does not have a super well developed flavor, it's really good and I can decide to make pizza at 5:00 in the evening. Both times I've made it I've put the pizza directly on the grill--no stone. I feel like I have a choice between scorching the bottom but getting the dough nice and crispy or leaving it a little too doughy. My grill gets very hot--maybe up to 700 degrees. I have a pizza stone, but haven't been using it. Would the stone conduct the heat more evenly so that I could get the dough off before it gets too dark or would the stone scorch the bottom even faster because it would get so hot?

I would lower the heat by a lot!! I cook mine on the grill at 500. My goal is crisp on the outside and chewy on the inside. I cook mine for 1-2 minutes per side, top it and then it goes back on until the cheese is melted and bubbly on the edges. Takes two or three minutes.

Oh! I was under the impression that one of the reasons it's so hard to make a great pizza at home is that home ovens don't get hot enough. If I lower the heat to 500 would you recommend the pizza stone, or straight on the grill?

I always do mine straight on the grill, but I don't own a stone. You could certainly try it to see how it works for you. I'd play with the temp. It seems while those high temps work in a professional setting, I see people on these threads having trouble with it at home. Maybe try 600-650 and see how it goes. Or..try your stone and see if that magically solves your scorching problem. My pizza is probably a little thicker than yours and I like it chewy in the middle. 500-550 works perfect for me.

For the grill you definitely need it cooler -- medium high heat is what I shoot for (you can hold your hand 5-inches above the grate for 3-4 seconds). Try a slightly different cooking process to see if it works better, too: Grill one side of the dough, and oil the other side before flipping it onto a pan/plate. Top the grilled side, then return it to the grill to finish cooking. Cook's Illustrated recommends placing a pie plate over the pizza to help the toppings cook more quickly, too, but I've never needed to do that.

If you do decide to try your stone on the grill, it might be a good idea to see how much heat it'll take - stones meant for oven use may only be able to go up to 525 degrees or so without cracking. I've read that unglazed quarry tiles from the hardware store are ideal for grilling pizzas though, and I think they're relatively inexpensive.

I'll admit, I'm a little biased since I work for Lodge, but at home we grill pizzas all the time in our carbon steel griddle directly on the grill (we use the 11-inch: http://bit.ly/1KlpMqb). It works great and you can heat it up as high as you'd like no problem. I just put the lid on grill to cook the top and it takes about 3-4 minutes around 550 degrees. I would think that a stone would think that a stone would also work great, but it would probably take a good 30-45 minutes to preheat, depending on how large it is.